1 small onion finely diced
8 tablespoons butter softened plus 2 tablespoons
3/4 cup Flour
1 cup warm whole milk
1 tsp. Worcestershire
1/2 tsp. dry mustard
1 tsp. sea salt
Pinch of mace
1 cup of salad shrimp defrosted
6 scallop shells or 6 ramekins
panko bread crumbs for topping
Saute the onion in 2 tablespoons of butter until just cooked.
In the same pan, stir in the flour until frothy, then add the warm milk and seasonings.
Stir until sauce is blended and cooked. It will be very thick. Add more milk if necessary. Pour into bowl with seafood and mix well.
Coat the shells/ramekins with spray shortening.
Divide seafood mixture equally. Sprinkle with bread crumbs and place in a 400 degree F oven for 15 to 20 minutes until bubbly.
Garnish and serve on a bed of warm rock salt.